Gluten-Free Vegan Sweet Pumpkin Cornbread Muffins
Author: Alisa Fleming
Serves: 12
- 1 (12-ounce) bag Pamela’s Cornbread & Muffin Mix
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon baking powder (omit above 3000 feet altitude)
- ¼ teaspoon xanthan gum
- 1 cup vanilla dairy-free milk beverage
- ½ cup packed brown sugar
- ½ cup pumpkin puree
- ⅓ cup oil (I used coconut oil)
- Preheat your oven to 375ºF and lightly grease or line 12 muffin cups with cupcake liners.
- In a large bowl, whisk together the mix, spice, baking powder (if using), and xanthan gum.
- Add the milk beverage, sugar, pumpkin, and oil and stir to combine.
- Scrape the batter evenly into your prepared muffin tins.
- Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool for a few minutes, then carefully remove the muffins to a wire rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-pumpkin-cornbread-muffins
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